Pork Medallions with
Asparagus Risotto




Tender Pork

Pork Medallions with Asparagus Risotto is one of my favorite meals during the fall/winter seasons. It is a hearty comforting meal that warms your bones and takes the chill out of the air. The seasoned tenderloin is pan seared with olive oil and fresh rosemary then finished in the oven. This method creates a tender, juicy piece of meat every time.

The asparagus risotto is the perfect accompaniment to the pork tenderloin. By adding some pancetta to the dish you will create another layer of flavor that will compliment the pork. Besides the pancetta I like using Pecorino Romano cheese which gives this dish its creamy rich flavor. Of course using traditional Parmesan will make this dish just as delicious.

A medium-bodied chardonnay with good acidity works well with the subtle flavor of the tenderloin and the richness of the risotto. Or if you prefer, a lighter red like a Grenache or a Zin will pair perfectly with this Pork Medallions with Asparagus Risotto dish.

Ingredients:

Pork Tenderloin

  • 2 pork tenderloin
  • 2 Tbs extra virgin olive oil
  • 1 tsp salt
  • 1 tsp of fresh ground black pepper
  • 2 sprigs fresh rosemary leaves, finely chopped

Asparagus Risotto

  • 6 cups chicken broth
  • 1 pound asparagus, trimmed and cut into 1-inch pieces
  • 1 medium onion, chopped
  • 1 shallot, chopped
  • 8oz Pancetta, diced
  • 2 cloves of garlic, chopped
  • 4 tablespoons butter
  • 1 tablespoon olive oil
  • 1 1/2 cups Arborio or Carnaroli rice
  • 1/2 cup dry white wine
  • 1 tsp of salt
  • 1 tdp of fresh ground black pepper
  • 1/2 cup finely grated Pecorino Romano cheese
  • 1/4 cup of fresh Italian flat leaf parsley, chopped

Directions:

Pork Tenderloin

  • Pre-heat the oven to 375 degrees
  • Trim the silver skin from the tenderloins
  • Rub the tenderloin with the olive oil and season with salt, pepper and rosemary.
  • Cover the pork with a plastic wrap and refrigerate for up to 2 hours.
  • In an oven proof saute pan, saute the pork on all sides until browned.
  • Place the pan in the oven for 10 to 15 minutes.
  • Tent the pork with aluminum foil to keep warm and let it rest while making the risotto.

Asparagus Risotto

  • Place the 6 cups of broth in a medium saucepan and heat to a simmer.
  • Blanch the asparagus in a medium size pot of boiling water for 2 minutes, drain and rinse under cold water and set aside.
  • Meanwhile, in a large pot, saute the onions, shallots, pancetta and garlic in the olive oil and butter for 2 to 3 minutes.
  • Add the rice and stir to coat the rice with the butter oil. Cook for 1 to 2 minute until rice is slightly browned.
  • Deglaze the pan with the wine and stir until the wine is almost absorbed by the rice.
  • Add the broth one cup at a time stirring until each cup is absorbed by the rice. Keep stirring all this time.
  • After 5 cups add the asparagus
  • Season with salt and pepper.
  • Remove the risotto from the heat and stir in the Romano cheese.
  • Plate the risotto, garnish with parsley.

Cut the pork tenderloin into 1 inch medallions and serve on top of the risotto.

Serves 4 to 6 people.



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